Dahi Puri

Instructions

1. Prepare the puris
   If using store-bought puris, check for any cracks. If making from scratch, deep fry puri dough until they puff up into hollow balls. Allow to cool completely before assembling.
2. Prepare the filling
   In a bowl, mix the boiled potato cubes with 1 tablespoon of chaat masala, 1/2 teaspoon cumin powder, and a pinch of salt. Toss the chickpeas with remaining chaat masala and set aside.
3. Prepare the yogurt
   Whisk the yogurt until smooth and creamy. Add a pinch of salt and sugar for taste. The consistency should be thick but pourable. Refrigerate until ready to use.
4. Create the chaat assembly station
   Arrange all toppings and chutneys in small bowls for easy assembly: potatoes, chickpeas, yogurt, tamarind chutney, mint-coriander chutney, chopped onions, pomegranate seeds, sev, and fresh coriander.
5. Assemble the dahi puri
   Make a small hole on top of each puri. Fill each puri with a small spoonful of potato mixture and chickpeas. Place them on a serving plate.
6. Add the yogurt and chutneys
   Drizzle yogurt generously over each filled puri. Follow with a small amount of tamarind chutney and mint-coriander chutney. The chutneys should be drizzled, not poured, to avoid making the puris soggy.
7. Add the final toppings
   Sprinkle chopped onions, red chili powder, roasted cumin powder, and chopped coriander leaves over the filled puris. Top with sev and pomegranate seeds for crunch and freshness.
8. Serve immediately
   Dahi puri must be served and eaten immediately after assembly to maintain the crispy texture of the puris. Once the yogurt and chutneys are added, the puris will begin to soften.